28 votes

How to replace large eggs for medium in a recipe?

There’s a good chance that the difference of what will be perhaps half a tablespoon just won’t matter in the final product. You don’t say what exactly you are going to make, but if your recipe was so ...
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  • 53.9k
26 votes

My netting is not, perhaps, the best

Take a plastic zip top bag, and put it inside a pint glass or tall quart size container. Fold the top of the bag down over the outside of the mug/container. Essentially, you're just using the mug to ...
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  • 8,066
26 votes

Chocolate won’t harden up on my cookies

The problem is the “small amount of oil”. If you measured wrong or just eyeballed it, you now have a chocolate spread instead of a solid coating. Storing the cookies in the fridge may or may not be ...
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  • 53.9k
22 votes
Accepted

Is it possible to effectively dissolve chocolate into coffee?

One classic solution is to make a ganache to make the chocolate liquid. Ganache is an emulsion that suspends the cocoa butter in water which helps it mix with the coffee. While this sounds fancy, you ...
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  • 753
21 votes

How to prevent chocolate covered items from sticking to the cooling rack?

The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. ...
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  • 53.9k
21 votes

How can I make 'rich chocolate' flavor?

Frankly, Hershey's cocoa powder is low quality. Buy a higher quality cocoa. One objective measure is the cocoa fat content. This is from Harold McGee's Keys to Good Cooking, published by The Penguin ...
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  • 2,454
21 votes

War-zone chocolate brownies (edible decor)

Consider using fondant toppings. Fondant is a confectionery topping with a consistency similar to modelling clay. It should be possible to cut a sheet of it into shapes such as firearms, bombs, ...
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18 votes

White chili and chocolate

Cocoa powder is sometimes added to regular chili because the bitter earthiness compliments the dark chilies. White chicken chili only contains green chilies and has no complex flavor to compliment. ...
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  • 46.8k
17 votes
Accepted

Mixing 60% and 81% dark chocolate to get 70%

Functionally, it should work out fine; but it is not an exact substitute. Based on the fact that your recipe gives you a tolerance for both strength and quality of the chocolate I would say it is ...
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  • 18.1k
17 votes

Is it possible to effectively dissolve chocolate into coffee?

If convenience is your priority, then making an emulsion might not be the best solution. I would recommend making a chocolate syrup to mix into your coffee. A recipe based on water or milk with cocoa ...
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  • 10.5k
16 votes
Accepted

Why do patterns appear on tempered chocolate?

What you're seeing is called chocolate bloom. It doesn't happen because of tempering, it happens in spite of it (or sometimes due to improper tempering). Sugar bloom is pretty straightforward - it ...
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  • 54.4k
15 votes

White chili and chocolate

White chocolate does not contain cocoa powder. You will just add cocoa butter (fat) and sugar. I believe it will be useless in your chicken chili.
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  • 19.4k
15 votes

Please suggest a substitute for espresso powder which is not made from coffee

You can pretty much substitute coffee with roasted grain coffee-like powder of any brand you like. It works as a drop-in replacement in drinks and foods really well. After all, coffee is just a ...
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  • 1,325
14 votes
Accepted

Can anyone identify this chocolate?

This Chocolate is Van-Leer semi sweet. It was an old American chocolate manufacturer that was recently purchased by Callebaut. It does have a distinct slab style. This is available in the bulk section ...
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13 votes
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Sugar won't dissolve in cacao butter

Sugar won't dissolve in cocoa butter. Or in coconut oil, for that matter. When making chocolate, the sugar is smoothed and kept in suspension by prolonged grinding, conching, which is really a ...
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  • 11.6k
13 votes
Accepted

Why is chocolate generally sweet?

It's not. The original consumers of chocolate, the Native Americans, had their chocolate in bitter teas and savory moles. They mainly were after its caffeine effects. We could speculate about the ...
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  • 1,888
13 votes
Accepted

War-zone chocolate brownies (edible decor)

First, pick a scale and more detailed theme: I'd go for battlefield scale, so a person would be an inch or two high (3-5cm). This means you can cast moulds from toys. A few soldiers might need to ...
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  • 38.4k
12 votes

Mole sauce without chocolate?

Mole is often made with unsweetened chocolate or cocoa powder. No added sugars are involved. (There is a tiny amount of natural sugar in the cacao, about 1%.) Chocolate is not absolutely necessary in ...
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  • 4,386
11 votes
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How to make a dessert with dynamically opening flower petals?

Gravity is making the petals open. If you look at the shape of the petals their center of gravity is towards the outside of the bowl, but they are being held in place by something underneath. I ...
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  • 66.6k
11 votes

Missing recipe name and method

Absent the cake portion, the ingredients are precisely as listed for the Waitrose White and Dark Chocolate Tiramisu. Recipe and image courtesy of Waitrose.com As @ChrisH has suggested, someone may ...
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  • 2,755
11 votes
Accepted

Can you temper store-bought chocolate?

Yes, you absolutely can (Lindt dark chocolate bars work just fine). Whether you can temper chocolate is simply a matter of whether there's enough cocoa butter (the fat that is actually crystallizing ...
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  • 376
11 votes
Accepted

Mole sauce without chocolate?

I think you have three options. Mole doesn't require chocolate. Find a recipe that doesn't have any. This recipe on Epicurious doesn't have chocolate, though they address that by noting that their ...
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  • 16.2k
11 votes

How to prevent chocolate covered items from sticking to the cooling rack?

One thing you can put them on is teflon cooking liner (example). Chocolate doesn't dry by evaporation but but cooling, so you don't need airflow underneath. You can put this on top of a cooling rack ...
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  • 38.4k
11 votes
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Preparing as much as possible of a cake in advance

If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (...
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  • 38.4k
11 votes
Accepted

Whipping heavy cream with melted chocolate

If you are trying to make chocolate frosting using whipped cream, you need to: Whip the cream first. Melt the chocolate and add some amount of whipped cream to the melted chocolate (mix it by cut ...
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  • 711
11 votes

Is it possible to effectively dissolve chocolate into coffee?

If you are not watching calories, and want a treat, use good quality chocolate ice cream. Add a shot or two of espresso, stir, add milk to taste. The result is a very rich chilled mocha drink.
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11 votes
Accepted

Does chocolate inhibit cornstarch gelatinization?

The problem is not the chocolate, it is the temperature. I don't know what exactly you refer to by "the temperature of starch gelatinization" - the gelatinization of starch is a long, ...
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  • 124k
10 votes
Accepted

What caused my homemade "Nutella" to go bad?

This is a basic fact of food safety. It doesn't matter how long each of the ingredients take to go bad separately. Prepared food will go bad soon unless you do something special to preserve it. In ...
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  • 124k
10 votes

White chili and chocolate

I wouldn't. The purpose of the chocolate in a regular chili is the bitterness and flavor that come from the cocoa solids. (I use cocoa powder in my own chili - never so much that the chocolate flavor ...
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9 votes
Accepted

How do I make instant chocolate powder from a chocolate bar?

You cannot easily create a powder from real chocolate, which contains a great deal of cocoa butter, making it very difficult to powder. While you can chop it finely, that still may be less than ...
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  • 72.3k

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